James Martin Ieek And Potato Soup Recipe

Jump to Recipe Print Recipe

When you’re stirring up a warm pot of James Martin’s leek and potato soup, you might wonder what to serve alongside it. Think crusty bread—perhaps a fresh baguette or buttery rolls. For a little more flair, a sprinkle of crispy bacon or a dollop of crème fraîche on top of the soup can elevate it.

A vibrant mixed salad can add crunch and freshness, balancing the soup’s creaminess. And if you’re in a mood to indulge, consider a glass of white wine. Something crisp, maybe a Sauvignon Blanc or a lightly oaked Chardonnay, complements the soup beautifully.

Best James Martin Ieek And Potato Soup Recipe

There’s something about a hearty soup that hugs you from the inside out. I first came across James Martin’s leek and potato soup during a chilly autumn afternoon. The kind of day where the leaves swirl around the park and all I want to do is sit with a warm bowl in my hands.

It’s not just the comforting flavor that caught my attention, but the simplicity of the ingredients and the ease of the preparation. This soup can warm your heart and help you reconnect with what truly matters—great food shared with friends and family.

Over the years, I’ve tinkered with this recipe, bonding with the ingredients as they transformed into a nourishing dish. The reusable elements—leeks that add a mild sweetness, potatoes that provide heartiness, and just the right touch of herbs—have become staples in my kitchen. Cooking this dish feels like a ritual, grounding me as I chop, sauté, and blend around my home.

Ingredients

To whip up this comforting soup, you’ll need the following ingredients:

750 milliliters of water: The base of your soup, adding essential hydration.
750 milliliters of whole milk: For that extra creaminess that makes every spoonful delightful.
50 grams of unsalted butter: It enriches the flavor and gives a nice depth.
2 tablespoons (0.03 liters) of extra-virgin olive oil: To sauté and infuse the onions and leeks.
200 grams of onion, finely chopped: This provides that savory kick that sets the stage.
500 grams of leeks, thinly sliced: A superstar in this recipe, they contribute a mild oniony flavor.
250 grams of potatoes, peeled and cubed: These give the soup its heart and stability.
2 vegetable bouillon cubes: They bolster the flavor with savory notes.
1 bay leaf: This brings an aromatic hint.
1 teaspoon of dried thyme: Adds an earthiness reminiscent of herb gardens.
Salt and freshly cracked black pepper to taste: Essential seasoning to bring all flavors to life.

James Martin Ieek And Potato Soup Recipe

How to Make James Martin Leek and Potato Soup

Let’s dive into the preparation. I promise, this is easier than you may think!

Step 1: Gather Your Ingredients

Make sure you have all the ingredients on hand. It helps streamline the cooking process. I find it’s the little things—measuring everything beforehand—that keep cooking fun and breezy.

Step 2: Sauté the Vegetables

In a large pot, for starters, heat the butter and olive oil over medium heat. Once melted, add the diced onion. Cook until it turns translucent, usually around 5 minutes. Then, toss in the leeks. You want them to soften, about another 5-7 minutes. Stir frequently. The smell? Incredible.

Step 3: Add the Potatoes

Next, drop in your cubed potatoes. Stir everything to mix. It truly is the foundation at this point, blending those sweet flavors of leeks and onions with the heartiness of potatoes.

Step 4: Incorporate Liquids

Pour in the water and the whole milk. Toss in the bouillon cubes as well as the bay leaf and dried thyme. I find that the inclusion of liquid at this moment helps all the ingredients marry well.

Step 5: Simmer

Bring the pot to a gentle boil. Once boiling, reduce the heat and let it simmer for about 20-25 minutes. This allows the potatoes to soften without disintegrating too fast.

Step 6: Blend the Soup

Remove the bay leaf and blend the mixture using a hand blender or transfer it to a stand blender. I like my soup creamy but with just a hint of texture, so I blend until it’s smooth yet not completely void of any potato bits.

Step 7: Season and Serve

Now, it’s time for the final seasoning. Taste and adjust the salt and pepper. Serve hot, perhaps with a sprinkle of fresh herbs or a drizzle of olive oil.

Nutrition Information

Recipe Notes

Leeks: These mild relatives of onions add a subtly sweet flavor. When prepping, make sure to wash them thoroughly. Dirt often hides between the layers.
Potatoes: I prefer waxy potatoes for a creamier finish. They break down beautifully in the soup.
Bouillon cubes: Use high-quality vegetable bouillon for better flavor. It can noticeably enhance the broth.
Thyme: Fresh thyme is a lovely substitute. Use it if available. Just remember, fresh herbs are often more potent than dried ones.

Recipe Variations

Feeling adventurous? Here are a few ideas to mix things up:

Cheesy Leek and Potato Soup: Add grated cheddar cheese during the blending step. It makes things extra creamy.
Leek and Bacon Soup: Sauté a few pieces of bacon before adding the onions. The smoky flavor of the bacon can enrich the dish.
Vegan Version: Use coconut milk or almond milk instead of whole milk and swap the butter for vegan butter. The flavor changes slightly, but it’s still delicious.

James Martin Ieek And Potato Soup Recipe

Tina Cooper

There’s something about a hearty soup that hugs you from the inside out. I first came across James Martin’s leek and potato soup during a chilly autumn afternoon.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 40

Total Time 50

Course Side Dish

Cuisine American

Servings Servings

Calories 254 kcal

Equipment

Large pot
Hand blender

Ingredients

750 milliliters water
750 milliliters whole milk
50 grams unsalted butter
2 tablespoons 0.03 liters extra-virgin olive oil
200 grams onion finely chopped
500 grams leeks thinly sliced
250 grams potatoes peeled and cubed
2 vegetable bouillon cubes
1 bay leaf
1 teaspoon dried thyme
Salt and freshly cracked black pepper to taste